Spicy Red Curry Coconut Noodles
with Crispy Tofu & Bok Choy
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- 1 shallot
- 1 oz fresh ginger
- 1 garlic clove
- 6 oz baby bok choy
- 14 oz organic extra firm tofu
- 2 tbsp red curry paste
- 5.5 oz coconut milk
- 1 tsp turbinado sugar
- 6 oz udon
- ¼ oz fresh mint
- 1 lime
- 1 tsp + 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the udon. Peel and thinly slice the shallot. Chop unpeeled ginger into large pieces. Peel and thinly slice the garlic. Trim and thinly slice the baby bok choy. Drain the tofu, pat it dry, and slice into 1 inch pieces. TIP: Cut the ginger into large pieces so that it will be easy to remove later.
Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, 1 to 2 minutes. Add red curry paste, coconut milk, turbinado sugar, and ½ cup water. Bring broth to a boil, reduce heat to low, and simmer until ready to serve.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add sliced tofu and sprinkle with a pinch of salt and pepper. Cook, tossing occasionally, until the tofu is crispy in places, 5 to 6 minutes.
Once the water is boiling, add udon and cook until al dente, 8 to 10 minutes.
Pick the mint leaves. Halve and juice the lime. Remove ginger pieces from the broth and add sliced baby bok choy. Add ½ tsp salt and let broth continue to simmer for about 1 minute. Remove saucepan from heat and add lime juice.
Divide cooked udon between bowls and top with spicy red curry coconut broth and crispy tofu. Sprinkle with mint leaves. Enjoy!